Anzac Bliss Balls


I’m usually a Anzac Biscuit Baker but this year I’m all about the Bliss Ball!  Actually I burnt them, so a quick internet search brought me to this somewhat trendy and easier option.  Traditional, perhaps not,  and sadly lacking the crunch, but the good old Chelsea Golden Syrup gives you the Anzac-ey flavour that we kiwis are all about this time of year!

We spend our Anzac Morning at the local reserve where the service is held overlooking the water to the city, the dawn gives way to a beautiful sunrise, then its over to the Community House which hosts a breakfast of soups, breads, muffins, of course Anzac Biscuits and this year perhaps some Bliss Balls. There is also wee tots of whiskey, if you can stomach it that early in the morning!


2/3 cup raw or blanched almonds

2/3 cup rolled oats

1/3 cup dessicated coconut

2 tablespoons white chia seeds

pinch sea salt

1/3 cup golden syrup

2 teaspoons vanilla extract

1-2 tablespoons water

1 cup dessicated coconut, extra, for rolling

Place the almonds, oats, coconut, chia seeds and salt in a processor. Process until roughly chopped. With the motor running, add the golden syrup, vanilla and enough water so that the mixture clumps together and can be rolled into balls. Roll tablespoonfuls of the mixture into balls. Place the extra coconut in a bowl. Roll the balls in the coconut to coat. Place in an airtight container, sprinkle with any remaining coconut and refrigerate for at least 1 hour or until firm. You can freeze any overloads but otherwise they will last a week or so in the fridge.  Original Recipe found here.

anzac day

Anzac service

Anzac service paremoremo

Photography and Styling by My Little House (Anzac photos by Gail Stent)

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